Mobile Food Food Recipes On Your Mobile Device

11Feb/16Off

Barbecued Pulled Pork

Ingredients

  • 3 -4 lbs boneless pork roast ( shoulder or butt)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 medium green bell pepper, sliced (optional)
  • 1 (18 ounce) jars barbecue sauce
  • 1/2 cup packed brown sugar
  • 1 medium onion, sliced
  • sandwich buns or cooked rice

Directions

  1. Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
  2. Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
  3. Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
  4. Serve on Buns or over rice.
11Feb/16Off

Fried Bologna Sandwich

Ingredients

  • 2 slices white bread
  • 1 -2 slice bologna ( depending on preference)
  • 1/8 teaspoon oil
  • 1 slice American cheese
  • 1 tablespoon mustard

Directions

  1. Put oil in a frying pan and heat to med. high.
  2. Put slit in bologna from middle to all the way through the end.
  3. Put bologna in heated oil.
  4. Brown both sides.
  5. Add cheese to top while last side is browning.
  6. Spread mustard on both sides of bread.
  7. Add bologna between slices and gobble it up!
11Feb/16Off

Stilton-Stuffed Baked Pears

Ingredients

  • 1/2 cup brown sugar, packed
  • 2 tablespoons butter, softened
  • 1/2 cup Stilton cheese, crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans, chopped
  • 8 bartlett pears, peeled
  • 1/4 cup apple juice
  • 1 tablespoon port wine

Directions

  1. Preheat oven to 375 degrees. Combine sugar and butter in a small bowl and stir until well blended. Add cheese, cranberries and pecans. Stir well.
  2. Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x9 inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
  3. Combine juice and port in a small bowl, pour into baking dish. Bake pears at 375 degrees for 30 minutes or until tender. Serve warm.
11Feb/16Off

Mushroom Soup

Ingredients

  • 8 ounces mixed mushrooms
  • 1 medium onion
  • 1 ounce butter
  • 2 tablespoons sunflower oil
  • 1 pint chicken stock
  • 2 tablespoons flour
  • 1/4 pint whole milk
  • fresh ground salt & pepper

Directions

  1. dice onion small.
  2. clean and halve mushrooms.
  3. fry onion in the butter and oil for 2 minutes.
  4. add mushrooms for a further 4 minutes.
  5. sprinkle flour into pan and stir well to remove lumps.
  6. add half of the stock.
  7. stir and scrape cooked flour off bottom until thickening.
  8. add half the milk stirring all the time.
  9. continue to add stock and milk in turn until all added.
  10. adjust seasoning and add plenty of pepper.
  11. simmer very gently for 20 minutes.
11Feb/16Off

Lent Soup

Ingredients

Veggie Broth

  • 2 large onions, chopped into large pieces
  • 1 lb carrot, chopped into large pieces
  • 4 large celery ribs, chopped into large pieces
  • 3 garlic cloves, rough chop ( or more if you're garlic lovers like us! I use about 5)
  • 1 (15 ounce) cans diced tomatoes, don't drain
  • 1 tablespoon salt ( or to taste)
  • 2 teaspoons pepper ( or to taste)
  • 2 teaspoons dried basil ( or herbs of your choice)
  • 8 cups water

Soup

  • 2 (15 ounce) cans beans ( I use Navy and Kidney)
  • 1 lb dry pasta ( I use shells)
  • 1 (15 ounce) cans diced tomatoes
  • 1 cup frozen peas
  • romano cheese, on top

Directions

  1. Put all the broth ingredients into a large stock pot and bring to a boil. Reduce heat to simmer, cover and simmer 4-5 hours. Stir occasionally.
  2. Use a strainer and remove veggies, RESERVE BROTH, throw away mushy veggies.
  3. Put broth back on heat and bring back to a low boil. Add beans, peas, tomatoes and pasta. Cook about 15 minutes (check pasta for done-ness).
  4. Serve with lots of romano cheese on top. We like it with garlic toast and a nice salad for a complete meal. Enjoy!
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